Dessert

This sorrel-yoghurt sorbet sits pretty on top of a hollowed-out lemon, filled with lemon jelly.

This lemon tart recipe uses sprigs of finely chopped fresh rosemary in the pastry crust for a fresh and bright finish.

Begin this recipe two days ahead.

Nutty black sesame takes this classic French dessert on a Japanese side trip.

This baklava recipe is a tangy twist on a Middle Eastern dessert classic.

A masterclass on choux pastry - from the origin of choux pastry to how to make the perfect choux.

Served with a butterscotch sauce, this rich sticky date pudding takes inspiration from native Australian ingredients.

Crisp, chewy, sweet and nutty all in one bite, plus pretty as a rose. It’s no wonder these scrolls appear at both Easter and Christmas.

These playful Sicilian biscuits are traditionally given on Good Friday for good luck. The dough is also incredibly forgiving – if you stuff up rolling the shapes the first-time round, just re-roll.

The caramel can be made in advance; simply thin with a little hot water before serving.